Cheesecake Filling Ingredients

1 tbsp gelatine, dissolved in 1/2 cup hot water and then allowed to cool

1 tsp vanilla essence

Biscuit Base Ingredients

2 cups sweet biscuits, crushed

4-6 tbsp butter

1/2 tsp cinnamon

Assemble the Base

Melt the butter in a small saucepan over a low heat. Pour over crushed biscuits in a bowl, and add the cinnamon to taste. Mix thoroughly, then press mixture into the bottom of a large springform cake tin.

Some facts

The earliest known mention of a Liverpool Tart is 1897, when it was hand-written into a family cookbook, which was recently included in the village website for Evershot, in Dorset.
Basically a pasty tart, the distinctive taste comes from the mixture of moist sugar (sic) and a boiled lemon, minced. In 2006 this recipe was taken up by Gerry Jones...